These plant-based muffins are low in sugar and fat-free. Made with fresh peaches, they are delicious for breakfast or with a cup of coffee in the afternoon.
Preheat oven to 350° F.
Wash and dice the peach. You can opt to remove the skin or not. I leave it on.
Combine dry ingredients: flour, baking powder, cinnamon, sugar, and salt. Stir and make a well in the middle.
Fold in applesauce, plant milk, and diced peaches and mix until all dry ingredients are stirred in.
Spoon mixture into silicone muffin cups.
Bake 20-25 minutes until a toothpick inserted into the middle comes out clean. Serve warm or cool. Refrigerate leftovers (if you have any).